Recipe of Ultimate Tenga Dejaja
Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Recipe of Super Quick Homemade Tenga Dejaja. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Tenga Dejaja, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tenga Dejaja delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tenga Dejaja is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Tenga Dejaja estimated approx 1 hour 30 minutes.
To begin with this recipe, we have to prepare a few ingredients. You can cook Tenga Dejaja using 20 ingredients and 7 steps. Here is how you cook it.
Ras el hanout means ‘head of the shop’ as it consists of the most exotic and expensive spices in the shop. There is no definitive composition as each shop has its own unique blend but it consists of up to 100 rich and fragrant spices. It is one of my favourite spices to roast and blend and fills my kitchen full of beautiful aromas.
I have added to the Moroccan flavours, chicken thighs, sour lemons and tok amra a sour fruit from Bangladesh with a fibrous centre that steals and stores all the flavours. Sweet nectar, fresh dates and pomegranate seeds help balance the dish along with salty feta. However, this is a super sour dish and not for the faint-hearted!
Alongside is the South African staple, golden fleshed gem squash, which is stuffed with minted fluffy couscous.
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Ingredients and spices that need to be Get to make Tenga Dejaja:
- 2 tbsps olive oil
- 4 organic, free range chicken thighs, skin on
- 1 small gem squash
- 6 spring onions
- 1 garlic clove
- 3 tbsps Ras el hanout
- 3 fresh dates, stone removed and sliced
- 1 small preserved lemon, flesh removed and finely chopped
- 3 medium tomatoes, deseeded and chopped
- 60 ml (1/4 cup) chicken stock
- 4 tok amra
- 1 tbsp date nectar
- 1 tbsp macadamia nuts, roughly chopped
- 2 tsps cider vinegar
- 100 g (3.5 oz) couscous
- small bunch mint, leaves only, shredded
- 1/2 lemon, thinly sliced
- 1 tbsp pomegranate seeds
- 50 g (2 oz) feta, crumbled
- freshly ground salt and pepper
Steps to make Tenga Dejaja
- Turn the oven on and heat to 180 degrees C, 350 degrees F, Gas mark 4. Heat 1 tbsp oil in a skillet. Season the chicken and cook, skin-side down, for 10 mins until brown, flip over and cook for a further 5 minutes. Transfer to a plate.
- Cut the gem squash in two, remove the seeds and boil for 20 minutes.
- Chop the spring onions and garlic and add to the skillet. Stir for a few mins, then add the spice mix. Stir until the spices become aromatic then add the dates, preserved lemon, tomatoes, stock, tok amra, date nectar, macadamia nuts, vinegar and ½ litre water. Bring to the boil, place the chicken on top, cover with a tight lid, lower the heat and simmer for an hour.
- Score the gem squash flesh, season and add a splash of oil. Roast in the oven for 20 minutes. Make the couscous according to the instructions.
- Uncover the chicken, place the lemon slices on top and cook for a further 10 minutes until the sauce reduces and becomes thick.
- Scrape out the flesh from the squash with a spoon, chop and add to the couscous with half the mint and a few grinds of salt and pepper and place back into the squash halves.
- Scatter the pomegranate seeds, feta and mint over the chicken and serve with the stuffed squash.
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So that is going to wrap this up with this exceptional food Easiest Way to Prepare Award-winning Tenga Dejaja. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!